week of May 20, 2013

Sun - Tuscan Pizza Chicken Sandwich
Mon - The Pampered Chef ^® Chicken Piccata Pasta Recipe
Tue - Fish Stick Tacos
Wed - Grilled Cheese with Tomato Soup
Thur - Ramen Stir one-pot-dish (see week of nov 25, 2013)
Fri - Waffles and Sausage

Tuscan Pizza Chicken Sandwich http://www.tyson.com/Meal-Ideas-And-Recipes/Tuscan-Chicken-Pizza-Sandwich.aspxhttp://www.tyson.com/Meal-Ideas-And-Recipes/Tuscan-Chicken-Pizza-Sandwich.aspx

The Pampered Chef ® Chicken Piccata Pasta Recipe

1 1/4 lbs (625 g) boneless, skinless chicken breast * 2 tbsp (30 mL) olive oil, divided -  1 1/2 tbsp (22 mL) Lemon Pepper Rub   3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)    1/2 medium onion   12 oz (350 g) uncooked angel hair pasta   1 lemon   2 oz (60 g) cream cheese, softened   1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained   1/4 cup (50 mL) capers, drained and rinsed  Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside. Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally  Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL). OR you can use any Lemon Pepper seasoning such as Ms Dash's Lemon Pepper. Fish Stick Tacos http://gortons.com/recipe/fish-stick-taco Grilled Cheese and Soup 8 slices of bread 16 slices of cheese (I like cheddar or american) butter, softened OR mayo OR margarine 1 can Campbell's Condensed Tomato Soup (made according to directions with water) Goldfish crackers for soup (optional) Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.